Succotash Salad with Smoked Trout

Name: Succotash Salad with Smoked Trout
Total time: 20 min
Ingredients: 5 tablespoons sunflower oil or other neutral oil, divided; 1 cup chopped yellow summer squash or zucchini; 2 ears fresh sweet corn, kernels cut from cobs (about 1 cup); 1 cup frozen lima beans, thawed; .5 teaspoon salt, divided; .25 teaspoon freshly ground black pepper; 1.5 tablespoons finely chopped shallot; 2 tablespoons white wine vinegar; 1 tablespoon pure maple syrup; 1 teaspoon Dijon mustard; 1 10-ounce head Bibb or Boston lettuce, trimmed and torn into pieces; 5 ounces smoked trout, broken into pieces and skin discarded

Put aside any memories of bland, overcooked succotash. In this delicious center-plate salad, salty smoked trout plays off the sweetness of fresh corn and a maple-laced dressing.

By

Midwest Living editors

Published on May 24, 2023

Succotash Salad with Smoked Trout — Photo: Brie Passano

Total Time:

20 mins

Servings:

4

Ingredients

5 tablespoons sunflower oil or other neutral oil, divided
1 cup chopped yellow summer squash or zucchini
2 ears fresh sweet corn, kernels cut from cobs (about 1 cup)
1 cup frozen lima beans, thawed
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
1 ½ tablespoons finely chopped shallot
2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1 10-ounce head Bibb or Boston lettuce, trimmed and torn into pieces
5 ounces smoked trout, broken into pieces and skin discarded

Directions

For succotash: In a large skillet, heat 1 tablespoon sunflower oil over medium-high. Add squash, corn and lima beans. Cook until many of the pieces are just golden, 5 to 7 minutes. Season with 1/4 teaspoon each salt and black pepper. Let cool.
For vinaigrette: In a large bowl, whisk together vinegar, shallot, maple syrup, mustard, 1/4 teaspoon salt and a few grinds of additional black pepper. While whisking, add 4 tablespoons sunflower oil in a slow, steady stream until mixture is emulsified. Add succotash; toss to coat.
Arrange lettuce on serving plates or a large serving platter. Top with succotash mixture. Top each salad with pieces of trout and a few additional grinds of black pepper. Drizzle with any dressing remaining in the bowl. Serve immediately.

Nutrition Facts (per serving): 314 cal., 20 g total fat (3 g sat. fat), 22 mg chol., 707 mg sodium, 24 g carb., 4 g fiber, 7 g sugar, 13 g pro.Daily Values: 43% vit. A, 34% vit. C, 7% calcium, 10% iron.